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It’s hard to tell when pantry basics like dried pasta, herbs and spices, rice, honey, sugar and flour expire – they often live in our kitchens forever! While some foods keep indefinitely, others have a shorter shelf life than you may think.

When it comes to spices, fresh is best, but they should remain flavorful for up to three years. While spices do not spoil, anything older than three years will most likely be lacking in flavor, aroma and health benefits. Store in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test when an herb or spice is still potent, rub or crush a small amount in your hand then taste and smell it. If the aroma and flavor is weak, it should be discarded.

Store olive oil in a cool, dark place. Keeping it in the refrigerator will extend its shelf life but may cause cloudiness -- this will not effect the quality. Once it is brought back to room temperature it will retain its normal color and texture.

Honey never goes bad. Be sure to store it in a cool, dry place like the pantry because refrigeration will accelerate the crystallization process. Over time, honey may change color or become cloudy, but it is still safe to eat if stored properly.

Vinegar doesn’t expire, right? Yes and no. It’s fine to use indefinitely, but after two years it declines in quality. Store vinegar in a cool, dark place. Over time, it may become cloudy or change color but it is still safe to consume.

Conventional peanut butter has a longer shelf life than unprocessed, natural peanut butter. If you open a jar of peanut butter that has been stored in the pantry, refrigeration is recommended to retain flavor and prevent oil separation. If it develops an off color, odor or appearance it should be discarded.

Canned beans have a long shelf life in the pantry. When opened, transfer any leftover beans from the metal can to a glass or plastic storage container to retain their flavor and appearance. And of course, discard any food from cans that are rusted, dented, leaking or bulging.

For sauces and stews, dried herbs can’t be beat. For the most flavor and nutritional benefits, toss out any herbs older than three years. Store dried herbs in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test whether an herb or spice is still potent, rub or crush a small amount in your hand, then taste and smell it. If the aroma and flavor is weak, it should be discarded.